Slow Cooker Italian Beef
Prep time
Cook time
Total time
Serves: 12
  • 5 lb. rump roast
  • 3 c. beef stock
  • 2 packages (.7 oz.) Italian dressing seasoning
  • 4 cloves garlic (pressed or finely chopped)
  • 2 Tbsp. finely chopped white onion
  • 1 tsp. salt
  • ½ tsp. pepper
  • ½ tsp. freshly chopped oregano
  • ½ tsp. freshly chopped basil
  • ½ tsp. freshly chopped Italian parsley
  • 1 bay leaf (whole)
  1. In a saucepan, heat all the seasoning ingredients in the beef stock until just boiling.
  2. Put roast in slow cooker, and pour seasoned stock over it.
  3. Cook on low for 12 hours. You can cook it on high for about half the time, but the seasoning will work its magic best if you go low and slow. We just started ours around 10:30 at night, and had it ready for lunch the next day.
  4. When meat begins to fall apart easily, remove the bay leaf and shred. Save the juice for dipping.
  5. Serve on hoagie rolls or buns.
Recipe by Happy Hour Projects at